We tore this recipe out of a Costco magazine, and we really liked it, so I’m saving it here. I was worried it would be really spicy after licking some Chipotle chili sauce off of my finger, but the honey did a great job making the spiciness completely manageable. Also, they say 4 fillets, but we got through 9 fillets with the amount of salsa that this made, and I even forgot the black beans (I did end up needing to double the glaze, though). We served it over rice.
- 6 oz honey
- 2 to 3 Tbsp canned chipotle chiles in sauce
- 2 Tbsp orange juice
- 2 ¼ cups corn kernels
- 2 (15 oz) cans of black beans
- 2 red bell peppers
- 1 jalapeño pepper
- 1 sweet onion
- 1 bunch cilantro
- ¼ cup lime juice
- 2 Tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- salt and black pepper to taste
- 8 salmon fillets
- If you got frozen corn, thaw it (bring it to a boil in water if you need to)
- Preheat the oven to 425°F
- Make the glaze:
- Mince the canned chipotle chiles
- Combine the chiles, honey, and orange juice (if you like it spicier, you can play with the honey-chile ratio)
- Make the salsa:
- Roast the bell and jalapeño peppers at 425°F until the skin darkens and breaks away from the flesh.
- Trim off ends and remove seeds
- Dice the bell peppers
- Mince the jalapeño
- Small dice the onion
- Sauté the onion until translucent
- Wash and chop the cilantro
- Combine the corn, onion, black beans, jalapeño, red peppers, cilantro, olive oil, lime juice, chili powder, and cumin
- Prepare the salmon:
- Pat the salmon dry with paper towels.
- Salt and pepper both sides.
- Grill or pan roast the salmon at 425°F for 10-12 minutes, until cooked throughout.
One thought on “Southwestern Honey-Chipotle Glazed Salmon”
This looks delish! We love salmon and I have a recipe with honey but it would be good to mix it up and get spicey!